Quality Attributes of Shamy Bread Supplemented With Cauliflower Wastes

UTILIZATION OF FLAXSEEDS IN IMPROVING BREAD QUALITY

Utilization of Sugar Beet Pulp to Improve Quality of Flat Bread

Utilization of Ras Cheese Sweet Whey, Acidic Cheese Whey and Permeate to Improve of Baladi Bread Properties

UTILIZATION OF WHEAT ALTERNATIVES TO PRODUCE FLAT BREAD WITH HIGH NUTRITIONAL VALUE

EFFECT OF FORTIFICATION OF WHEAT FLOUR WITH OTHER GRAIN FLOUR ON THE BREAD QUALITY ASPECTS

EFFECT OF BARLEY FLOUR ON WHEAT BREAD QUALITY

EFFECT OF OKARA ADDITION ON BREAD QUALITY

Biofertilizers Effects on Chemical Composition, Rheological, Organoleptic and Quality Attributes of Wheat Balady Bread

Utilization of Pomegranate Peels Flour to Improve Sponge Cake Quality